REGULATIONS RELATING TO MAYONNAISE AND …

1 REGULATIONS RELATING TO MAYONNAISE AND other SALAD dressings Published under Government Notice No. R. 92 of 17 January 1986 As amended by: Government Notice No. of 4 September 1987 Government Notice No. of. 22 March 1991 T he Mi n is t er o f Nat i on al H ealth and Population Development, in terms of section 15(1) of the Foodstuffs, C os met i cs and Di s infectants Act, 1972 (Act 54 of 1972), has made the REGULATIONS contained in the Schedule h eret o, w hi ch s h al l be applied from the date of publication hereof, except in the case of regulation 10, which shall become effective nine months after the date of publication. SCHEDULE Definitions 1. In these REGULATIONS the Act shall mean the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 o f 1 9 72 ), and an y ex pression to which a meaning has been assigned in the Act shall bear such meaning and, unless inconsistent with the context Acidifying agent shall mean (a) vinegar; (b) lemon and/or lime juice; ( c ) c i tr i c a c i d a n d/ o r m al i c ac i d, i n a n am ou n t not greater than 25 per cent of the m ass of vinegar or diluted vinegar calculated as acetic acid; (d) lactic acid; (e) phosphoric acid-food grade.

2 Egg s hal l m ean t he wh o le egg or egg yolk, in liquid, frozen or dried form, of a hen of the species Gallus domesticus; GM P shall mean the amount permitted in accordance with prevailing good manufacturing practice; mod if ied milk protein shall mean milk protein precipitated by acidification and neutralised by means of alkali to form sodium, potassium or calcium caseinate; permitted shall mean permitted in terms of the Act; per cen t s hal l m ean per cen t by vo l um e; an d vi n ega r s hal l m ean the product which complies with the compositional standards prescribed for 2 vinegar in the REGULATIONS under the Marketing Act, l968 (Act 59 of 1968). 2. Any foodstuff which is sold or manufactured for sale as (a) MAYONNAISE ; (b) French, Greek or Italian salad dressing or any similar salad dressing; (c) salad cream ; (d) salad dressing or dressing; (e) low-oil salad dressing or low-oil dressing; (f) oil-free salad dressing or oil-free dressing, shall be composed of and shall contain the ingredients stipulated in these REGULATIONS .

3 3. MAYONNAISE (1) (a) shall contain (i) at least 52 per cent edible vegetable oil; and (ii) acidifying agent; and (iii) one of the following egg or modified milk protein; and (b) may contain the following ingredients, singly or in combination; (i) salt; (ii) m ustard; (iii) nutritive carbohydrate sweeteners; (i v) s pi ces an d o t her harml ess fl av ou rant s ; (v) m onosodium glutamate in accordance with GMP ; (vi) permitted food colourants and permitted preservatives; (vi i ) cal ci um di s o di u m E DT A an d/or disodium EDTA not in excess of 75 m g/kg to preserve colour and/or flavour; (viii) tomato paste/pur e; (i x) any o f t h e s t ab i l is ers/ t hickeners in column I of the following table in a p ro p ort i on n ot exceed i n g t h e n um b er o f m i lligrams per kilogram specified opposite each in column II; Column I Column II Stabiliser/Thickener Limits mg/kg A ca c i a g um.

4 G M P C ar o b b e an g um .. 5 00 0 C ar r a ge e na n .. 1 0 0 0 0 G ua r gu m .. G M P O at g um .. G M P X an t ha n gu m .. G M P Pectin (amidated and non-amidated) ..5 000 Propylene glycol 10 000 Sodium carboxymethyl 3 T ra g ac a n th .. 5 00 0 (2) W h ere p ho s p ori c aci d-fo od grad e is added to a foodstuff referred to in subregulation (1), t he p ho s ph o ric aci d-fo od grade shall comply with the standards of purity for an acid, base o r s al t as d et erm ined in the latest edition of the Food Chemicals Codex compiled by the Committee on Codex Specifications in the United States of America. 4. French, Greek or Italian salad dressing or any similar salad dressing (a) shall contain (i) at least 35 per cent edible vegetable oil; and (ii) acidifying agent.

5 And (b) m ay co n t ai n th e in g red i en t s referred to in regulation 3(b)(i) up to and including (viii) as w el l as any s tab i li s er o r t h i ck ener, singly or in combination, listed in column I of the fo ll o wi n g t abl e i n a pro po rt io n no t exceeding the number of milligrams per kilogram specified opposite each in column II: Column I C ol u mn II Stabiliser/Thickener L im i ts mg / kg Carob bean gum .. 5 000 Carrageenan .. 10 000 Guar GMP Methyl and sodium carboxymethyl cellulose .. 5 00 0 Pectin (amidated and non-amidated).. GMP Polysorbate 4 000 Polysorbate 4 000 Propylene glycol 5 000 Sorbitan 4 000 5.

6 Salad cream (a) shall contain (i) at least 30 per cent edible vegetable oil; and (ii) acidifying agent; and (i ii ) egg y ol k containing ingredients that are equivalent in egg yolk solids content to 4 per cent by mass of liquid egg yolk; and/or (i v) s t arch p ast e prep ared fro m foo d st arch , mo dified food starch, tapioca flour, wheat flour, rye flour or a combination thereof: Provided that water may be added in the preparation of such paste. (b) m ay co n t ai n th e ingredients referred to in regulation 3(b)(i) up to and including (vii) as w ell as an y stabiliser or thickener, singly or in combination, listed in column I of t he fo ll o wi n g t a bl e i n a pr o po r t io n not exceeding the num ber of milligrams per kilogram specified opposite each in colum n II; C o l umn I C o l u m n I I Stabiliser/Thickener L im i ts mg / kg Alginates, Ca, K, GMP 4 Carrageenan.

7 10 000 Carob bean gum .. 5 000 Guar GMP Methyl and sodium carboxymethyl 5 00 0 Mono and GMP Pectin (amidated and non-amidated).. GMP Polysorbate 4 000 Polysorbate 4 000 Propylene glycol alginate .. 5 000 Sorbitan 4 000 Xanthan gum .. GMP 6. Salad dressing or dressing ( a ) s h a l l co n t a i n a t l e a s t 1 3 b u t no t mo re th an 2 9 p er cent ed ib l e veg etab l e o i l per mas s ; an d (b) may contain the following ingedients, singly or in combination: ( i ) W a t e r; (ii) acidifying agent; (iii) salt; (iv) m ustard; (v) nutritive carbohydrate sweeteners; (vi) permitted artificial sweeteners; (vii) tomato paste/puree; (viii) monosodium glutamate in accordance with GMP; (i x) s pi ces an d o t her harml ess fl av o uran ts ; (x) permitted food colourants and permitted preservatives; (xi) stabilisers/thickeners as prescribed in regulation 5 (b); (xii) egg; (xiii) modified starch; (xiv) modified milk protein; (xv) milk solids.

8 7. Low-oil salad dressing or low-oil dressing (a) shall contain not more than 13 per cent edible vegetable oil; and (b) m ay co n t ai n th e in g red i en ts, singly or in combination, referred to in subregulation 6(b). 8. Oil-free salad dressing or oil-free dressing (a) shall not contain more than 0,5 per cent edible vegetable oil; and (b) m ay co n t ai n th e in g red i en t s , s i ng l y o r in combination, referred to in regulation 6(b). 5 9 . W h ere t wo o r m ore st abilisers or thickeners are used in MAYONNAISE , French, Greek or ltalian salad d res s in g or any si m i lar salad dressing, other salad dressing or dressing, salad cream, low-oil salad d res s in g , l o w-o il d res s in g , o i l-free s al ad dressing or oil-free dressing, the sum of the fractions o bt ai ned wh en t he mas s or volume of each stabiliser or thickener used is divided by the maximum perm itted amount thereof, when used alone, shall not exceed one.

9 Labelling 1 0. S ub j ect t o any o th er l eg al req u i rem en t RELATING to labelling, the label of a container containing m ay o nn ais e, F rench , G reek or l tal i an s al ad dressing or any similar salad dressing, other salad d res s in g or d res si n g , s alad cream, low-oil salad dressing or low-oil dressing, shall indicate the origin of the vegetable oil and the vegetable oil content thereof. Withdrawal 1 1. R eg u lat i on 1 4(1 2) p romulgated under the repealed Act of Foodstuffs, Medicines and Disinfectants, 1929 (Act 13 of 1929), is hereby withdrawn.